This recipe isn’t my invention, but it was one of those that was posted and re-posted on Facebook. It is actually a salsa and works great as a dip, but it’s also an excellent summer salad with seafood, chicken, pizza — whatever you want to pair it with. I did make a couple of changes – one to simplify the recipe and the other to add a touch of sweetness to the dressing. I love fresh cucumbers so this is a great salad or dip. The refreshing taste would be fabulous with dippers at a party.

Crisp Cucumber Salad (Salsa)

2 cups finely chopped seeded peeled cucumber
1 cup (8 oz.) fresh Pico de Gallo
1 garlic clove, minced or pressed
1/4 cup sour cream
1 tablespoon mayonnaise
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
1 teaspoon sugar substitute

In a medium bowl, combine the cucumber, Pico de Gallo and garlic and mix well. In another bowl, combine the sour cream, lemon juice, lime juice, cumin, mayonnaise, sugar substitute and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.

Makes about 8 servings.

Use low carb crackers or cut vegetables as dippers.

You can store leftovers in the refrigerator a few days, but the dressing tends to become watery. Pour off water and stir the salad before serving again.

I used some of the leftover salad, diced ham and shredded cheddar cheese to make a delicious lunch salad. Use a curvy lettuce leaf to make a boat for it for a great presentation. You can also add sliced avocado to it or a few sliced radishes. Try it with diced chicken or diced turkey as well. This is going into my favorites.

Nutrition Info: (Salsa per serving)
Calories: 36.6 Fat: 2.9 g Net Carbs: 1.9 g Protein: .7 g

Posted on  8/14/2013